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Now is the perfect time to visit India Grill, a hugely-popular restaurant in Hurst. The nice atmosphere and reasonable prices allow guests to focus on what matters: the impeccable quality.
Though the overall price can be a bit on the low side, you won't be sacrificing any quality.
India Grill is a solid choice when you're in the mood for Asian cuisine and want to expand your horizons beyond the typical Chinese or Japanese fare.

A well-known restaurant in Watauga, India Cafe is the ideal location for a flavorful menu. The familiar atmosphere and reasonable prices allow guests to focus on what matters: the quality.
Thanks to its outdoor seating, the restaurant is a fantastic option when the Texas weather cooperates. There's no particular required attire, so feel free to dress comfortably. Also, though the prices are considered to be lower than average, you aren't going to sacrifice any quality. In fact, you should be able to enjoy a good meal for $11 or $12, and can probably get in and out for $8 if you try.
If you need food provided for a local event, take advantage of its catering options.
A good spot for both lunch and dinner, India Cafe is a tasty choice when you're in the mood for Asian cuisine and want to branch out from the regular ol' Chinese or Japanese fare. Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby.

Bite into freshly baked naan bread at Kroger complex, an Indian restaurant in the Village Center area of Southlake.
Come try the flavor-driven dishes at Kroger complex where the cooks worry about taste first and health second.
Eat out with the little ones at Kroger complex, and don't waste time scurrying for a sitter.
Enjoy wifi here free of cost.
Score quick and easy seating for groups of any size at Kroger complex.
You'll find most people wearing their favorite T-shirt and pair of jeans, as casual dining is Kroger complex's style.
For those in a rush, the restaurant lets you take your food to go.
For the tastes of Kroger complex from the comfort of your next party, the restaurant also offers catering services.
A nearby parking lot is readily available for Kroger complex's diners.
A typical meal at Kroger complex will set you back less than $30.
Breakfast bites, light lunches, and delicious dinners are all offered at Kroger complex.

Groupon Guide

In November of 2013, the Carolina Reaper pepper was declared the “World’s Hottest Chili” by the Guinness Book of World Records. Nearly two years later, it continues to hold the title—an admirable feat in an industry filled with record chasers in constant competition to breed hotter and hotter chilies. None have managed to captivate the world quite like the Reaper, however, which has inspired countless videos of weepy-eyed men, women, and children brave (or boneheaded?) enough to try and eat one. One Bon Appétit writer went so far as to consume three whole peppers in just under 22 seconds, then documented the 14 hours of misery that ensued.
At more than 1.5 million Scoville heat units (the official measurement used to judge a chili pepper’s spiciness), the Carolina Reaper is roughly 300 times hotter than the average jalapeño. With such intense heat, it hasn’t exactly been popping up on menus across the globe—but some of its (only slightly) less spicy brethren have been torturing tongues for years.
Below, we highlighted some of the spiciest chilis available for consumption, in case you want to gradually build your tolerance to Reaper-ready levels.Trinidad Scorpion ‘Butch T’ Heat Level: 1.4 million Scoville heat units (280 times hotter than a jalapeño)Country of Origin: Trinidad and TobagoFast Fact: Gets its name from its pointed tip, which is said to resemble a scorpion stinger.Where to try it: Jake Melnick’s Corner Tap in Chicago, ILJake Melnick’s XXX wings are ignited with a hot sauce made from Trinidad scorpion peppers, ghost peppers, and habaneros. Guests tempted to try them must sign a waiver, and anyone who’s able to finish an order gets their photo on Jake’s Wall of Flame.
Naga ViperHeat Level: 1.3 million SHU (260 times hotter than a jalapeño)Country of Origin: Great BritainFast Fact: A cross between a Naga Morich, Bhut Jolokia, and Trinidad scorpion, the Naga Viper is considered an “unstable three-way hybrid,” meaning the peppers cannot produce offspring that are exactly like it.Where to Try It: Red Dog Saloon in LondonRed Dog’s hot-wing challenge presents chicken doused with fresh Naga chili sauce. Like the XXX wings at Jake’s, the Naga wings require diners to sign a liability waiver (the last line of which reads, “I am a damned fool”) before digging in. Challengers must consume 6 of the wings in 10 minutes and resist eating or drinking anything for at least 5 minutes afterward in order to get their picture on the saloon wall—a feat that has a mere 5% success rate.Ghost Pepper (aka Bhut Jolokia)Heat Level: 1 million SHU (200 times hotter than a jalapeño)Country of Origin: BangladeshFast Fact: In some parts of India, ghost peppers (which can be many different colors, including red, chocolate brown, purple, and yes, white) are reportedly used in smoke bombs designed to keep wild elephants at bay.Where to Try It: Brick Lane Curry House in New York, NYOften referred to as the “hottest curry in the world,” BLCH’s phaal curry features ghost peppers along with nine (!) other types of chilies. The fumes produced by the cooking process are so incendiary, the chef has to wear a gas mask—a process documented on Man v. Food, when host Adam Richman compared the smell’s effect to “swallowing a porcupine.”Red SavinaHeat Level: 500,000 SHU (100 times hotter than a jalapeño)Country of Origin: USAFast Fact: Held the world record for the hottest chilli for 12 years (1994–2006).Where to Try It: Lafayette Brewing Company in Lafayette, INLafayette Brewing’s hickory-smoked wings come with four dipping sauces, one of which is a barbecue sauce made with Red Savinas. These don’t come with a waiver, just a warning and an excuse to drink a lot of Lafayette’s award-winning oatmeal stout.
Scotch BonnetHeat Level: 100,000 SHU (20 times hotter than a jalapeño)Country of Origin: Not Scotland, actually. The Scotch Bonnet is found in many Caribbean Islands, as well as in Guyana, the Maldives, and West Africa.Fast Fact: The pepper’s name comes from its resemblance to a traditional tam o’ shanter hat.Where to Try It: The Rookery in Brooklyn, NYThe Rookery’s Yellow Bonnet bloody mary is unusually spicy—it gets its kick from a healthy dose of Scotch Bonnet peppers. It also has an unusual golden hue, thanks to an infusion of yellow tomatoes.Scotch Bonnet photo: Back yard plants by Jeff Vier under CC by 2.0Check out our guides to other food categories:Nine African Dishes Not to Miss
You’ve probably had injera, but what about n’dolé, bobotie, or fufu?A Guide to Ordering the Perfect Fish
Don’t know the difference between snapper and cod? Allow a fishmonger to explain.

In this installment, Groupon’s food correspondent the Picky Panda talks to Kristy Turner, author of the vegan blog Keepin’ it Kind. Her cookbook, But I Could Never Go Vegan!, creatively chips away at the reasons why some people say they’re incapable of a vegan lifestyle. (The book is available on Groupon Goods for a few more days!) The Groupon Guide previously spoke to Kristy in an effort to save tofu’s much-maligned reputation; here, the Panda delves deeper into her meat-free philosophy.
PICKY PANDA: Even though I have what looks like a carnivore’s digestive system, I’m also vegan! It’s great to meet someone with similar sensibilities. Why did you become vegan?
KRISTY TURNER: I saw an interview with Ellen Degeneres and Katie Couric. Ellen said something like, “there is no such thing as pain-free torture and humane murder.” I didn’t know that there was torture and death in the egg and dairy industry. When I learned that, I began to do some research and turned up a lot of stuff. I was a fromagier and a huge cheese nut … But I found that dairy could no longer satisfy my taste buds.
That’s some heavy stuff. Can I ask how your cookbook come about?I started [Keepin’ It Kind] and my husband did the photography for it. I had so much fun cooking dishes and decided to document [them], and it took off. Then I got an email from a publisher with a concept they thought I would be good for. I had always been that person, saying I could never go vegan, and you hear so many excuses from people why they couldn’t go vegan.
Tell me about it. My coworkers are always like, “I don’t have the specialized microbes in my gut that will allow me to digest the cellulose in bamboo.” And I’m like, “Dude, just try it!” What’s the most common excuse for not going vegan that you hear, and how do you address it?“I could never give up cheese!” I had that excuse as well. In my book, I provide a lot of recipes that can satisfy that craving. There are a lot of options out there. I thought I could never find a [vegan substitute for] aged cheddar, but I did. I wanted to have quick and easy recipes, so you can make macaroni and cheese, and tofu chevre.
I’ve never had a cheese craving myself, but congrats on defeating yours in a vegan-friendly way. How do you see veganism growing as a movement? What’s your preferred way of spreading the word?I do see it becoming more popular. It is not as unheard of anymore, which I love. You don’t have to explain what veganism is to every person you come in contact with.
I try not to be a preacher. Instead, I hope to provide a healthy, happy example of veganism. If someone asks, I explain it simply, calmly, and politely so they feel [that] veganism is approachable and not something to be overwhelmed by.
That’s great. Sometimes I feel overwhelmed by how little I know about any food besides bamboo, but you seem like an excellent resource. What do you think the future holds for veganism? What advancements do you look forward to?
[My husband] Chris and I talk about this all the time. We think our grandkids will be shocked that people used to eat animals. There are already lots of amazing faux cheeses and meats out there—there’s even a new LA vegan cheese shop called Vromage. It will just keep becoming more available and mainstream.
Sounds like there’s a lot in store. Last question, and I’m especially excited to hear your answer: how would you put your own spin on bamboo? I heard that bamboo tartar is going to be really big. Pureeing it and serving it raw with some seasoning would be amazing!
About the Picky Panda:As a giant panda, I eat up to 30 pounds of bamboo a day. But after I got a job writing for the Groupon Guide, I found out that not everyone eats bamboo exclusively. (And that not everyone is a giant panda! Geeze!) Now, I’m on a mission to learn all I can about the world of food, cooking, and restaurants by talking to some of the greatest culinary minds of our time.Previous Picky Panda Talks:Dan Raskin, co-owner of Chicago’s iconic Manny’s Deli David Lebovitz, the bon vivant and author of several food books, most recently My Paris Kitchen

Most people know of tandoori chicken, those skewers of bright-red marinated meat whose spicy scent wafts through many Indian restaurants. But fewer are familiar with the place from whence it came. That would be the tandoor—a cylindrical, charcoal-burning clay oven with a design that dates back thousands of years. To learn more, we talked to Kamal Chhabria, the owner and manager of Raj Darbar, a Michelin Guide Bib Gourmand recipient in Chicago.It’s basically a pot. A pot full of fire.As befits its ancient roots, the tandoor is fully manual: “There’s no temperature control switch where you turn it on and off,” Chhabria said. Once the charcoal at the bottom of the 1- to 2-foot-wide interior is lit, the tandoor takes around 30–45 minutes to heat to full temperature. While many dishes cook at 400–500 degrees, the tandoor can reach as high as 800 degrees.Cooking with it takes finesse.“You can easily burn the chicken” in the tandoor’s heat, Chhabria said. It takes an experienced chef to know how to keep the meat tender. And once a restaurant owner finds a capable chef, he holds on: “I’ve had one restaurant and I’ve had one tandoor and I’ve had one chef,” Chhabria said. “He has not quit me and I have not quit him.”Flavorful smoke equals intense flavor.As juices drip off the roasting meats, they get absorbed by the charcoal beneath, which then gives off an intense, flavorful smoke that infuses the food. “Because there’s a narrow opening at the top … the flavors don’t escape,” said Chhabria. “It’s like a barbecue [smoker].”Even its walls cook things.Naan bread, that staple of Indian cuisine, is cooked inside the tandoor—but not on a skewer. Since there’s not much horizontal surface area, cooks just slap the dough onto the tandoor’s interior walls, where it sticks throughout cooking.A chef adds naan to the tandoor at Dhoom Indian Restaurant in Seacaucus, New Jersey.It’s more of a northern Indian thing.“There’s a joke that northern Indians eat bread, which is grown in the south, and southern Indians eat rice, which is grown in the north,” Chhabria said. Many northern Indian households have a tandoor in the backyard so they can bake fresh naan every day. Talk about living the dream.Get the low-down on other interesting cuisines:Six Reasons to Try Korean BarbecueAn Encyclopedia of German Sausages